Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake is a creamy lemon cheesecake that is tart and refreshing. Pile yours high with marshmallow fluff for an epic dessert!
Servings: 16 Slices
Ingredients
Lemon Filling:
- 4 cups cream cheese cold
- 1 ¼ teaspoons vanilla extract
- 1 ½ cups sugar
- 3 eggs
- 1 yolk
- ⅔ cups sour cream
- ¼ cup heavy cream
- ¾ cup lemon juice
Crust:
- 3 cups graham cracker crumbs
- ½ teaspoon kosher salt
- 11 tablespoons unsalted butter
- 6 tablespoons light brown sugar
Marshmallow Fluff Frosting
- 1 cup granulated sugar
- ½ cup water
- 3 egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
Makes: 9inch round
Instructions
Prepare the crust:
- Preheat the oven to 325°F (160°C) conventional. Wrap your cake pan in aluminum foil so that no water can enter.
- In a small saucepan melt the butter and continue to cook, stirring occasionally, until the melted butter has browned and smells nutty like hazelnuts.
- Combine all ingredients for the crust and mix well. Press into the bottom of the springform pan.
- Bake in a preheated oven for 5 minutes. Cool completely.
Prepare the filling:
- In a small bowl, whisk together the sour cream and heavy cream.
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the cream cheese until silky, creamy and smooth. Beat in vanilla extract.
- Add the sugar and beat until no granules are visible. It will begin to look shiny.
- Add the eggs and egg yolk one at a time and beat one minute after each addition. Add the sour cream mixture and beat to combine.
- Reduce mixer to low speed and slowly add the lemon juice. Increase mixer speed to incorporate well.
- Pour into the cooled crust. Place the pan in a large roasting dish and place in the preheated oven. Pour hot water into the pan approximately halfway up the sides of the pan.
- Bake for 1 hour and 40 minutes or until set but still wobbly. The top will puff a little and the whole cheesecake will move in one motion rather than like ripples of liquid.
- Allow to cool completely. Wrap and refrigerate at least 4 hours or overnight.
Prepare your meringue frosting:
- Combine sugar and water in a sauce pot and boil over high heat. Scrape down the sides with a wet pastry brush, and clip on your candy thermometer.
- While the syrup boils, beat egg whites and cream of tartar in a stand mixer using the whisk attachment until stiff peaks.
- Try to time the whites arriving at stiff peaks to the sugar syrup reaching soft ball stage (238-240°F).
- When the sugar syrup reaches soft ball stage, slowly pour the syrup into the whipping whites with the mixer on high speed.
- Continue to beat until the meringue is stiff, shiny and cooled, about 7 minutes.
Assemble:
- Top your cooled cheesecake with frosting. If you like, torch using a kitchen torch or under the broiler.
Notes
Yield: 1, 9 inch cheesecake
Flavor Tips - Use fresh lemon juice!
Variations - You could leave the topping off and still have a fantastic cheesecake or top it with a lemon curd whipped cream or a vanilla whipped cream instead. It is also delicious with my marshmallow fluff frosting recipe mounded on top.
Storage - The cheesecake can be stored, well wrapped, for 7 days in the refrigerator or up to 3 months in the freezer.
Nutrition
Calories: 526kcal | Carbohydrates: 52g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 402mg | Potassium: 165mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1179IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg